Bacon-Wrapped Grilled Elk Backstrap

"Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour! I like to sprinkle the skewers with more Worcestershire sauce halfway through cooking."

Oh, this recipe is so wonderful! I used pieces of the hams rather than the loin because that was what I grabbed out of the freezer. Also, the pieces of elk I used were about the size of a deck of cards and about 3/4 inches thick. I also didn't have to soak the meat to rid it of a gamey flavor (we hang the meat for two weeks before cutting it up to remove the gamey flavor). For this recipe, I doubled everything (except the elk and bacon), placed it all in a zip lock bag, and marinated it over night. It smelled wonderful in the marinade! I then skewered the steaks with a piece of bacon. I opted not to wrap each piece of meat with bacon so as to lower the calorie and fat content. I served the meat with a side of garlic mashed potatoes and it was wonderful! I'm going to try this recipe with our antelope next. Just a note, I was concerned about there not being any added salt in the recipe, but with the liquid smoke, worcestershire sauce and bacon, it wasn't needed. Wonderful recipe that I will use again and again! Thanks for sharing!

WOW! This was delicious. I did as another suggested and defrosted my meat in coffee. Yeah, no gamey taste. My son had a friend over and he was like a little eating machine commenting on how his moms never tasted this good.

Excellent! Incredibly easy recipe, and every ingredient complements each other. I made this for my Dad with his elk and we used the tenderloin and followed the directions exactly. The only thing we did differently is cook on medium high for less time and it all came out medium to medium well. In hindsight, for a good medium rare I would cook on medium for about five minutes or less each side, just until the bacon is nice and crispy. We both loved it and will make this again and again!

My family LOVED this! They are not big on marinades or to many seasonings that mast the true flavor of the meat. This recipe enhanced the natural flavor of the elk and added just the right amount of spices. It's January in MN- so I broiled it in the oven. I can't wait to try this recipe over an open flame!! Thanks- definitely a "do-over"!!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.